Video: Feel-good foods with the Scottos

In the mood for some meals that are hearty and healthy? Try any of these four tasty recipes from the Italian family of chefs. Learn how to make baked ricotta with bruschetta, rigatoni, chicken cacciatore and citrus gratin.

Preparation

For ricotta
1. Preheat the oven to 400° F.
2. Butter a 2-quart oval baking dish.
3. In a large mixing bowl, add the ricotta, mozzarella, eggs, 8 ounces Parmesan cheese, salt and pepper; mix thoroughly.
4. Place the ricotta mixture in the buttered baking dish, top with the remaining 2 ounces Parmesan cheese, and bake for 20 minutes at 400° F.

For bruschetta
1. Preheat oven to 450° F.
2. Slice bread into 1/2-inch-thick slices. Coat both sides with olive oil using a pastry brush, and rub each slice with garlic.
3. Place on a cookie sheet and toast in top rack of oven for 3 minutes on each side, or until the bread is golden brown on both sides.

Preparation

Bring a large pot of lightly salted water to a boil and cook the pasta and cauliflower florets for about 6 minutes, until both are barely al dente. Drain, reserving 1 cup of the cooking water.

In large saute pan, heat the olive oil over medium heat. Add the garlic and saute for about 1 minute, until golden. Add the red pepper flakes, parsley, and butter; season with salt.

Add the pasta, cauliflower, and reserved pasta cooking water to the pan and cook over medium to high heat for about 3 minutes, until the water is reduced by half and the pasta and cauliflower are al dente.

Remove pan from heat, add 1/2 cup of the toasted bread crumbs, and toss. Transfer to a serving platter and garnish with the remaining 1/4 cup of bread crumbs.

Serving Size

Recipe: Chicken cacciatore

Ingredients

1 whole 3-pound chicken, cut into 8 pieces, leaving the bones in and skin on

1/2 cup flour

Salt and pepper to taste

3/4 cup olive oil

1 tablespoon chopped garlic

1 cup chopped onion

1 cup button mushrooms, halved

2 cups diced red and yellow peppers

1/4 cup red wine vinegar

2 cups Italian plum tomatoes, chopped

1 cup chicken or veal stock

1/2 bunch fresh basil, chopped fine

Preparation

Season the flour with salt and pepper and lightly dust the chicken pieces.

In a large saute pan over medium heat, pan-sear the chicken on all sides in 1/4 cup of the olive oil until golden brown, about 4 minutes. Set aside.

In the same pan, heat the remaining olive oil and saute the garlic and onions until light brown, about 2 minutes.

Add the mushrooms and peppers, and sauté for 5 minutes, or until soft. Deglaze with the red wine vinegar.

Add the tomatoes, chicken stock, salt and pepper, and simmer over low heat for 10 minutes. Add the chicken and cook with lid on for about 30 minutes, or until cooked. Just before serving add the basil.